MyRecipes' Potato Chips with Blue Cheese Dip
"This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450?? to recrisp before eating."
For more great recipes, check out MyRecipes' e-cookbook, "100-Calorie Snacks"
Preheat oven to 400??. Place baking sheet in oven.
Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400?? for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.
Calories: 117 for serving size of about 1/2 cup chips and about 2 tablespoons dip
Recipe courtesy MyRecipes' e-cookbook, "100-Calorie Snacks"